RK Recipe Reviews (Pg. 1) - Allrecipes.com (18884681)

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Spicy Indian Chicken Curry Yummy

Reviewed: Sep. 26, 2005
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!
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140 users found this review helpful

Authentic and Easy Shrimp Curry

Reviewed: Jun. 24, 2008
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.
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132 users found this review helpful

Indian Matar Paneer (Cottage Cheese and Peas)

Reviewed: Aug. 27, 2008
This was not good. I have been cooking indian food for 20 yrs and this was way off. There was no sauce, and it needed more spice. And where is the salt? I had to save it. I quickly sauteed ginger and garlic in oil and stirred the mixture into it, add a finely chopped tomato. I added a 3/4 tsp of salt, more garam masala, 1/2 cup water, cooked for 10 minutes. Then added 1/2 cup of half and half and cooked for another few minutes on low. It was superb this way.
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47 users found this review helpful

Chicken Biryani, Hyderabadi Style

Reviewed: Oct. 12, 2005
I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to throw away the dish! Sorry!
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47 users found this review helpful

Lemon Garlic Hummus

Reviewed: Dec. 18, 2007
I made this and was so dissapointed. It ws missing something. Duh, the tahini! You can't make hummus without tahini, and you don't need all that oil either.
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39 users found this review helpful

Greek Chicken Salad

Reviewed: Jul. 10, 2010
I did not like this at all. It was salty and vinegary.
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16 users found this review helpful

Indian Mustard Fish

Reviewed: Oct. 19, 2005
Being experienced in indian cooking, I was intrigued by the ingredients and simpliciy of this recipe. It was bland and very bitter from crushing up the mustard seeds. I never heard of crushing up mustard seeds for anything in cooking, only in making prepared mustards. We ate it so I gave it a 2. But then again, we were really hungry. I washed off the fish pieces the next day and gave it to my dogs, they liked it.
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16 users found this review helpful

Alison's Gluten-Free Bread

Reviewed: Dec. 18, 2010
Sorry, I followed to a T and I had a solid gummy candy textured bread. Weigh ten pounds and was inedible.
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8 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Jun. 15, 2010
These were fantastic, but the four stars is because I made a major change in the liquid. They were too runny and the pancakes were thin. So after I made the first few, I added about 1/2 cup more rice flour (approximately, I really just dumped it in til the consistancy was right). They they came out really good. Next time I will use less liquid from the start. Oh, and I used milk and 2 tablespoons of lemon juice in it instead of buttermilk powder and water.
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7 users found this review helpful

Honey Ginger Grilled Salmon

Reviewed: Oct. 22, 2005
This was really good with the following changes. I marinaded it for about 20 hours. It needed a little more sweetness so I added 2 tablespoons of brown sugar. It also needed more green onion, so I put in two more. It wasn't salty enough, but that was my fault I used low salt soy sauce. I baked it (with some of the marinade in the pan) at 400 for 30 minutes, basting it twice. With these changes it could be a five.
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7 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Dec. 27, 2010
I did not have the parsley, and I omitted the pepper sauce bc of little ones. I used a trick so there is no marinating. If you have one of those hand-held bladed pureeing wands, you just throw everything together and puree away. It turns into mayonnaise consistancy so you can just brush it on before or during grilling! Boy was this good! And I am very picky. It was salty, so next time I only used just over half the amount of salt and it was great. My 4 yr old who does not usually eat more than a small bite of shrimp devoured five of these!!
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5 users found this review helpful

Miso Soup

Reviewed: Jun. 23, 2010
I made several times, and I think it is too salty but otherwise fantastic flavor. I reduced the dashi to 1 or 1.5 tspoons
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5 users found this review helpful

Grandma's Salad Dressing

Reviewed: May 30, 2005
ew, too sweet and tangy, tasted like a random assortment of condiments all mixed up. sorry. We didnt like this. I followed the recipe to a T.
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5 users found this review helpful

Minestrone Soup

Reviewed: Feb. 9, 2009
I read the other reviews so was prepared for the lack of liquid, I used 2 extra cups of broth, and half the cabbage. I put in 3 garlic cloves for more flavor, and doubled the seasoning. It still was very dry and lacked flavor. Healthy though, but everyone just sort of picked at it and the huge pot of it just sat in the fridge.
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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jun. 25, 2008
just okay. very good ratio of ingredients but way too bland. Needs some garlic or onion powder, and more salt (you really can't put in on the potatoes "to taste" when you can't taste it at that time (who tastes raw potatoes?).
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3 users found this review helpful

Stewed Cabbage

Reviewed: Jul. 26, 2005
I know it would need more flavor so I added more garlic, some thyme, and some red chili flakes. It was very good. Would not have made it as written-looks too bland for me.
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3 users found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Dec. 8, 2010
This was hit and miss. I made it with more flour as many suggested, and it never spread out. After adding more butter and sugar, they were falling apart. Then I had to play with the baking time, making it 10 minutes, and reducing the cookie size and shaping it on the pan to be round and flat on top so it would hold together.
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2 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Jun. 1, 2010
This is superb! Just like in authentic Chinese restaurants. I even made several minor substitutions because I did not have things. Regular sugar, no red pepper, and regular oil not sesame. Still outrageous!
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2 users found this review helpful

Pittsburgh Potatoes

Reviewed: Sep. 4, 2009
To make it healthier I used yogurt instead of sour cream (whole milk yogurt), and still it was great.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Aug. 12, 2008
I never made these right. These were really crunchy and good. They would have lacked flavor, but I put in a good dash of salt, garlic powder and onion. If you have a gas stove five minutes on medium high per side is way too long. 3 minutes on medium is good. Thank you for awesome technique for ultimate crunchy hash browns!
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2 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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